Chocolate Sandies
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INGREDIENTS
INSTRUCTIONS
Cream butter, melted chocolate and sugar replacement; add water and vanilla extract and mix well. Blend in flour and pecans. Chill at least 4 hours or overnight. Shape into balls. Bake on ungreased cookie sheet at 325F for 15 to 20 minutes. Remove from pan immediately. Yield: 40 cookies, 66 calories each Exchange, 1 cookie: 1/3 bread, 1 fat from _The Diabetic Chocolate Cookbook_ by Mary Jane Finsand Recipe by: Linda Robinson
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (723g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 3092 | ||
| Calories from Fat: 1282 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 142.5g | 190 % | |
| Saturated Fat 88.1g | 441 % | |
| Monounsaturated Fat 36.2g | ||
| Polyunsanturated Fat 7g | ||
| Cholesterol 366mg | 113 % | |
| Sodium 991mg | 34 % | |
| Potassium 541.2mg | 14 % | |
| Total Carbohydrate 393.4g | 116 % | |
| Dietary Fiber 12.1g | 48 % | |
| Sugars, other 381.4g | ||
| Protein 48.9g | 70 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3092
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